This is my latest chicken creation. Crispy baked chicken tenders with a honey mustard glaze.
Like a lot of my recent chicken creations, this is pretty easy to put together. These were ready in about 30 minutes.
I’ve grown to really love honey mustard dipping sauce and dressing and I wanted to transfer that to a glaze for these chicken tenders.
I’ve been making my own honey mustard dipping sauce. It’s really easy and tastes a lot like the Wendy’s version. But for these chicken tenders, I wanted to make a glaze rather than a creamy mustard sauce. So I got rid of the mayonnaise and only used honey and mustard along with a little starch to thicken it up.
This sauce came out perfectly. It’s sticky, sweet, with a little mustard kick. It coats the chicken pieces well and you’ll be licking your fingers after.
You can adjust the levels as you see fit (i.e., reduce mustard if you are making this for your kids, or increase it for your mustard-loving significant other).
Honey Mustard Chicken Tenders
- 1.5 lb chicken tenderloins
- 1 large egg whisked
- 1 cup all purpose flour
- 2 cups panko bread crumbs
for the glaze
- 1/2 cup honey
- 2 tbsp yellow mustard sauce
- 2-4 tbsp dijon mustard
- 2 tbsp water + 1/2 tbsp cornstarch
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place whisked egg in one bowl. Place flour in a separate bowl. Place bread crumbs in a third bowl.
- Dip your chicken first in the egg, then flour, then coat in bread crumbs. Place onto baking sheet. Repeat with remaining chicken tenders. Bake for about 10 minutes until breadcrumbs turn golden. Flip chickens over and bake another 10-12 minutes until the breading turns golden and chicken is finished cooking.
- While chicken is cooking, make the glaze. In a small sauce pan, add the honey, yellow mustard, and 2 tbsp of the dijon mustard. In a small bowl, mix water and cornstarch until cornstarch is fully dissolved. Add to saucepan. Turn stove top to low heat and bring the sauce to a low boil, stirring constantly until all ingredients are mixed and sauce thickens. Taste and determine if additional mustard is needed. If you want a strong mustard flavor, add another 1-2 tbsp of the dijon mustard. Coat finished chickens completely in sauce. If any sauce remains, drizzle on top.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.